Automata’s blackened pears, vanilla mascarpone and candied hazelnuts

Here, the natural sugars of the pear caramelise and deepen, and work perfectly with the mascarpone and candied nuts.

May 29, 2016 2:00pm

By Clayton Wells

Serves 6

10 mins preparation

2 hrs cooking (plus cooling)

Automata’s blackened pears, vanilla mascarpone and candied hazelnuts

"I don't eat a lot of desserts or really sweet things," says Wells. "I find that a meal needs balance all the way to the end, and it's the very simple things I like the most. Here, the natural sugars of the pear caramelise and deepen, and work perfectly with the mascarpone and candied nuts."

Ingredients

6 firm William or Packham pears, unpeeled

200 gm hazelnuts

50 gm caster sugar

500 gm mascarpone

Method

Main

1

Char the pears over an open flame or on a barbecue, turning every 5 minutes, until completely blackened all over and a thick crust forms (30-40 minutes). Cool completely, then carefully remove the crust and halve lengthways.

2

Meanwhile, for candied hazelnuts, preheat oven to 160C. Spread nuts on a baking tray and roast until browned and fragrant (5-6 minutes), then tip into a clean tea towel and rub off skins. Heat a frying pan over medium heat, add nuts, then gradually scatter sugar over, mixing continuously, until sugar caramelises and coats the nuts (10-12 minutes). Transfer to a tray lined with baking paper to cool, then coarsely chop and store in an airtight container until required.

3

Fold mascarpone and vanilla seeds together in a bowl and serve with blackened pears scattered with candied hazelnuts.